Mutton Ghee Roast Sukka With Freshly Roasted Masala | Attu Kari Sukka

About The Recipe:

Mutton Ghee Roast Sukka With Freshly Roasted Masala | Attu Kari Sukka - boneless mutton pieces are pressure cooked with the curd, then ghee roasted with the simple masala's. For this dish, I didn't use whole garam masala and also garam masala powder, to enhance the ghee flavor. Goes well with the rasam saadham. Now lets see how to make this mutton ghee roast sukka with step by step instructions, images and video.

YouTube - Mutton Ghee Roast Sukka

Recipe : Mutton Sukka With Freshly Roasted Masala | Attu Kari Sukka Recipe Prep Time: 10 minutes Cook time: 30 minutes Recipe Cuisine: Indian Recipe Category: Mutton Sukka, Side Dish Serves: 2 to 3 persons

Ingredients :

Boneless Mutton - 250 gm (1" cut)

Curd - 1\2 cup

Water - 1\2 cup

Turmeric Powder - 1\4 tsp

Salt - as required

Dry Red Chilies - 2 nos

Coriander Seeds - 1 tsp

Pepper - 1 tsp

Cumin Seeds - 1\2 tsp

Fennel Seeds - 1\2 tsp

Fenugreek -1\8 tsp

Ghee - 2 tbsp

Onion - 1 no

Ginger Garlic - 2 tsp (crushed)

Coriander Leaves - 2 tbsp (finely chopped)

Method :

Pressure the mutton pieces with curd, water, turmeric powder and required salt for 1 whistle over high flame and fifteen minutes over low flame. When all the steam has released, open the pan and keep aside.

Dry roast the red chilies, coriander seeds, pepper, cumin seeds, fennel seeds and fenugreek over low flame. Cool them and grind into powder, keep aside.

To make the mutton ghee roast sukka, heat the ghee in a kadhai, add the onion and saute until it turns slightly golden color. Add the crushed ginger garlic and saute until its raw smell leaves. Add the cooked mutton with its water and ground masala. Mix and cook over medium flame until dry, by stirring frequently.until dry. Finally add the coriander leaves, mix well and ready.

Notes: Always open the pressure cooker pan, after the steam released fully. Don't over roast the fenugreek.

Step By Step Images:

In a pressure cooker pan,  add the mutton pieces, curd, water, turmeric powder and required salt . Close the lid and whistle, cook for 1 whistle over high flame and 15 minutes over low flame. When all the steam has released, open the pan and keep aside.

Dry roast the red chilies, coriander seeds, pepper, cumin seeds, fennel seeds and fenugreek. Cool them and grind into powder, keep aside.

To make the mutton ghee roast sukka, heat the ghee in a kadhai, add the onion and saute until it turns slightly golden color. Add the crushed ginger garlic and saute until its raw smell leaves.

The add the pressure cooked mutton with its water and ground masala, mix well. Cook over medium flame until dry, by stirring frequently.

Finally add the coriander leaves, mix well and ready.

Serving Suggestion: Serve hot with chapathi or rasam rice. Page: Collection Of Mutton Recipes. Variation: Similarly can also try with country chicken. If you like this recipe: You will like this mutton sukka recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook

By Kalais